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Old 10-03-2007, 08:30 AM   #11
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As you continue to cook with the pan, the seasoning will build up and the surface will get smoother. Then the little bits of paper towel lint will no longer be a problem.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-03-2007, 11:27 AM   #12
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Originally Posted by kodadon1 View Post
... looking for data on my electric cast iron skillet. I found a discussion on this site. I logged in now I can't find it. ...
Welcome to the forum.

How about this thread:
Electric Cast Iron Skillet?


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Old 12-05-2007, 07:54 PM   #13
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I have been using a cast iron skillet and a griddle....and a baking dutch for long time....longer than I have been married...26+....some cast ware isn't machined smooth on the inside....that could be an issue....and does effect cooking/cleaning/seasoning.

Like some of the other posts, I don't always oil....but always clean and dry. I have a good friend with a really old, well seasoned deep skillet. His pan is black with seasoned age. It got that way by not having been heavily scrubbed and always used for deep-fry type cooking. I have never seen a better seasoned pot. Take good care of your cast ware and it will serve you well....don't cook tomatoes in it!! Find an old smoothie if your's has a sand-cast interior. ras

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